So I'm new at growing it to & have the same questions as the dill. When to harvest, what to do with it? I know it's best fresh for garnishing salads and whatnot. Can it be dried or frozen too? There's one stalk that is much bigger that the others and the leaves look like celery leaves. At the top I can see it's forming a flower and will bloom soon. The other branches have the typical (to me ) looking parsley leaves, those are the ones I have been cutting so far.
Post by pepperhead212 on Apr 9, 2018 21:57:56 GMT -5
How old is your parsley deckman22? Parsley is a biennial, bolting the second year usually. However, in really hot summers, I have had flat leaf bolt early in the summer, and once it bolts, about all you can do is save seeds from it, as it gets very bitter, and the stalks pretty much stop growing. Since your summers are always hot, like those ones that trigger mine to bolt, you might want to try a curly variety, if that's not what bolted on you this time! I prefer flat leaf, but the curly doesn't seem to bolt, plus it doesn't seem to get rootbound in containers, and I keep mine in an Earthbox junior, up on the deck. And I get just a plain curly, not the triple curly - that traps too much dirt. I got another variety of flat leaf this year, that says it's smaller, for pots, and the seedlings are growing well, but only time will tell if it works out.
Once you get them growing, you can just keep cutting the perimeter stalks, and they just keep producing from the center core, until a heavy frost makes it die back. Then, if you want, you can let it come back in the spring, to reseed itself, and keep a patch of it, which will always have old and new plants.
Post by desertwoman on Apr 9, 2018 22:22:27 GMT -5
pepperhead pretty much covered it. Though I grow curley and it does bolt the second year.
Mine reseeds and I have babies coming up every year.
Something we like to do with parsley is to sauté some fresh minced garlic in olive oil. Turn off the heat and add finely chopped parsley, perhaps a little salt. Pour this over pasta (I like whole wheat spirals for this dish) and grate some romano on top. (the romano is plenty salty for me so I don't add salt)
There is a certain balance to get when making this- not too garlicky and not too much parsley. I don't have a recipe- just eyeball it. But you'll know how much to use to suit your tastebuds. It goes great as a side dish with grilled or baked chicken.
Northern New Mexico Zone 6b (formerly Zone 5) Posting since 2005
I bought it in a container from a nursery in SA early in the year, can't remember the variety. I'll trim it back and freeze some, see what happens with the rest. I believe it bolted so I may have a nice little batch of herbs again next year without buying plants.
I just took a picture of my parsley. It has been overwintering for years. When it flowers I let it go to seed and it starts new plants. If it gets to thick, I just thin them out. Always have parsley to pick. I use a lot in the fall for soups and sauces.
Daughter stopped by for some strawberries and lettuce. I threw in some parsley and she "oh curly leaf parsley, I love it". So now I know I have the curly leaf variety. All the herbs are in the afternoon shade of an apple tree, I think it'll be a good spot for them.